Ingredients

Recipe Directions

if i only knew how to make this back when i transitioned.. my main craving was for deaden veggies and a deaden grain of some sort. let’s put the “origin” back in “original” – here’s the original sauteing method!

this is also one of the closest ways to cooking without cooking.. without dehydration (losing vital naturally plant-filtered water) – and it allows us to use spices in the same way – as flavors do blend. great for winter – you can warm it up and/or use spicy foods.. however this is not necessary healthy and snuggling and/or making love is best for true warmth!

i find this method rather forgiving (i.e. i haven’t screwed up yet) and i tend to use veggies that i don’t usually eat otherwise (at least not in quantity) – like fresh beans, zucchini, okra, mushrooms, eggplant.. also, unlike many raw recipes which produce small portions while taking excess time to make.. this one is simple and easy and makes a lot!

you will need some kind of a container with a tight lid. i use a 2-gallon bucket, but you can definitely use your favorite tupperware, or a wooden barrel (like the ones they use for sauerkraut).

go to your garden, farmer’s market, or other less than ideal source.. and get any veggies that attract you. use all senses..

back at home – using a knife (sharp knifes are more, uhm, fun!)/and or mandoline, cut veggies and empty into bucket. for example: white cabbage, zucchinis, mushrooms, red/yellow peppers, onions/leeks, carrots, celery..

now it’s time for some spice. you can use dry spices and fresh ones. for example: cumin, curry powder, cinnamon, black/white pepper, oregano, basil, thyme, paprika. i also like to put a handful or two of raisins or prunes, ginger, pressed garlic.. and sea salt.

choose a few or make a random and original mix-all..

now some liquid enhancers – i use homemade apple cider vinegar – it softens the veggies.. olive oil lubes it all up – you can put a little agave. and if you are not strict on the condiment level – you can use a whole bunch of stuff like soy sauce, toasted sesame oil, and mustard.. (though beware as these might ignite cooked-food addictions.)

it’s time to dance!

close lid tightly, put your favorite dance music on, and start dancing with your bucket.. shake it good. make those veggies jump and bounce.. do this for a few minutes. now we let them rest for a while, a few hours at least. for optimal freshness i put the bucket in the fridge, but sometimes i put it in a sunny spot – so it even warms up a little – (but be careful if your lid is transparent – this is a potential solar oven and can get pretty warm). whenever i pass by the bucket – i give the veggie another lap dance at least…

after a few hours all flavors blend nicely, the onions are not sharp anymore, the raisins are soft, the carrots and broccoli glow..

options for the next time.. you can saute the tougher and more flavorful veggies first – start with the carrots and onions and all spices and liquids, and only a few hours later – add the mushrooms – this will help with softer veggies maintaining their shape.

that’s it – you got sauteed veggies.. they are good on their own – or with

the dry the white and the flavorless…

for some reason many humans tend to be attracted to the white and flavorless.. one of the easiest options here that actually has a little flavor is caulicouscous..

caulicouscous throw some pieces of cauliflower into the food processor with the S blade – and pulse until even flakes are formed.. you can see this in the photo decorated with raisins and pomegranate. if you’re off-grid – a grater will do a good enough job. other options:

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Satchy's Review

Sauteed veggies over Caulicouscous

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5 out of 5

This was delicious. I was a little weary making it without having exact proportions (uncooker's crutch I suppose) but it turned out amazing. I couldn't get over how much the veggies softened just after a few hours. I even used eggplant and it turned out great. I highly recommend this recipe and see myself making this as a staple too. Thanks so much Ofek!

Buckwheat, before the site was restructured, there was the option to add multiple pictures to a recipe. When they started the upgrades the middle of November, we lost that option. The pictures are still on the site, just not paired with their recipes. To find them do an Advanced Search. Put the title of the recipe under "Containing the Phrase", check the "Images" box, then search. For this recipe there are 6 clickable links. The pictures are rather small. Sometimes I copy, then paste them in Word so I can expand them a little bit. If you expand them very far they get fuzzy.

From the conversations on this page, I was under the impression there were some pictures of this reciepe...some pictures I am not seeing ...if there are some pictures and I am not able to see them....could someone PLEASE send a link of the pictures, so I can see too....THANX

Thanks Ofek. I don't mind the fermentation one bit. Was only wondering if it was through fermentation (and the ACV) that the veggies got soft. Either way, I can't wait to experiment with this. I love using ACV in salads with olive oil, lemon juice and a touch of agave (and Herbs de Province when I have them). So I might make my veggies with a similar combo. Forgot to mention that I love the photos too!!

Oh Wow, what a great way to make raw food! So the ACV makes the veggies soft like a stir fry. Are the veggies actually fermenting as well during the few hours they soak? (fermented foods are a new area I want to start exploring)

Definitely want to give this a try over the weekend. Thanks a bunch for sharing this Ofek!

ardesmond2 - flavorwise that could work - but if you want the breaking down effect - you will need something else - you need something with bacteria - like sauerkraut or other fermented food.

ajchanter - it is very easy to make vinegar.. i simply made apple juice from B-grade apples.. and let it sit in an open bucket for a few months - while giving it a stir every once in a while (to let oxygen in) and removing any floating fiber/scum.. now i have mother-of-vinegar so the process is a little bit faster. after about two weeks you have cider so you can simply put a few bottles aside and let the rest turn into vinegar.

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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